{"id":56646,"date":"2023-11-07T12:59:09","date_gmt":"2023-11-07T12:59:09","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56646"},"modified":"2024-02-05T11:16:19","modified_gmt":"2024-02-05T11:16:19","slug":"blue-cheese-vs-stilton","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/","title":{"rendered":"Blue Cheese vs. Stilton"},"content":{"rendered":"\n<p><strong>Blue cheese<\/strong> and <strong>Stilton<\/strong> are two of the world's most popular and beloved blue-veined cheeses.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blue-Cheese-vs.-Stilton-1.jpeg\" alt=\"Blue Cheese vs. Stilton\" class=\"wp-image-58754\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blue-Cheese-vs.-Stilton-1.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blue-Cheese-vs.-Stilton-1-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>While they share some key characteristics, there are also notable differences between these two <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">cheese varieties<\/a> in terms of history, manufacturing process, taste, texture and uses.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#A_Brief_History_of_Blue_Cheese_and_Stilton\" title=\"A Brief History of Blue Cheese and Stilton\">A Brief History of Blue Cheese and Stilton<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Manufacturing_Process_and_Ingredients\" title=\"Manufacturing Process and Ingredients\">Manufacturing Process and Ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Appearance_and_Texture\" title=\"Appearance and Texture\">Appearance and Texture<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Taste_and_Flavor_Profile\" title=\"Taste and Flavor Profile\">Taste and Flavor Profile<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Popular_Uses_and_Pairings\" title=\"Popular Uses and Pairings\">Popular Uses and Pairings<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Health_Benefits\" title=\"Health Benefits\">Health Benefits<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Pricing_and_Availability\" title=\"Pricing and Availability\">Pricing and Availability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Environmental_Sustainability\" title=\"Environmental Sustainability\">Environmental Sustainability<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Quality_Certification\" title=\"Quality Certification\">Quality Certification<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Key_Differences\" title=\"Key Differences\">Key Differences<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Uses_in_Cooking\" title=\"Uses in Cooking\">Uses in Cooking<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Regional_Popularity\" title=\"Regional Popularity\">Regional Popularity<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Pairing_with_Beverages\" title=\"Pairing with Beverages\">Pairing with Beverages<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Interesting_Facts\" title=\"Interesting Facts\">Interesting Facts<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#What_is_the_main_difference_between_blue_cheese_and_Stilton\" title=\"What is the main difference between blue cheese and Stilton?\">What is the main difference between blue cheese and Stilton?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Is_Stilton_a_type_of_blue_cheese\" title=\"Is Stilton a type of blue cheese?\">Is Stilton a type of blue cheese?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#What_gives_blue_cheese_its_unique_flavor\" title=\"What gives blue cheese its unique flavor?\">What gives blue cheese its unique flavor?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Can_you_eat_the_rind_on_Stilton\" title=\"Can you eat the rind on Stilton?\">Can you eat the rind on Stilton?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Is_one_more_expensive_than_the_other\" title=\"Is one more expensive than the other?\">Is one more expensive than the other?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-21\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Brief_History_of_Blue_Cheese_and_Stilton\"><\/span>A Brief History of Blue Cheese and Stilton<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong> has a long and fascinating history dating back thousands of years. The ancient Romans are credited with accidentally discovering <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-ranch-dressing\/\">blue cheese<\/a> when storing their <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a> in cool, damp caves which encouraged mold growth. Over the centuries, blue cheese became popular across Europe with many regions developing their own unique varieties.<\/p>\n\n\n\n<p><strong>Stilton<\/strong> emerged much later, in the 18th century in England. It is named after the village of Stilton in Cambridgeshire, which is where it was first sold commercially. However, <a href=\"https:\/\/aglassandahalffullproductions.com\/roquefort-cheese-substitutes\/\">Stilton cheese<\/a> itself originates from three English counties - Derbyshire, Leicestershire and Nottinghamshire.<\/p>\n\n\n\n<p>While <strong>blue cheese<\/strong> has ancient roots across Europe, <strong>Stilton<\/strong> is a relatively new cheese that became popular in England during the Industrial Revolution. Both are now revered worldwide as premium cheese varieties.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Manufacturing_Process_and_Ingredients\"><\/span>Manufacturing Process and Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The basic manufacturing process for <strong>blue cheese<\/strong> and <strong>Stilton<\/strong> is quite similar. However, there are some subtle differences:<\/p>\n\n\n\n<ul>\n<li><strong>Milk Type:<\/strong>&nbsp;Most&nbsp;<strong>blue cheese<\/strong>&nbsp;is made from&nbsp;<strong>cow's milk<\/strong>.&nbsp;<strong>Stilton<\/strong>&nbsp;uses cow's milk as well. However, some varieties of blue cheese can also be made from sheep or goat's milk.<\/li>\n\n\n\n<li><strong>Pasteurization:<\/strong>&nbsp;Traditional&nbsp;<strong>blue cheese<\/strong>&nbsp;is made from&nbsp;<strong>raw or unpasteurized milk<\/strong>. However, today most commercial creameries use&nbsp;<strong>pasteurized milk<\/strong>.&nbsp;<strong>Stilton<\/strong>&nbsp;is also made from&nbsp;<strong>pasteurized milk<\/strong>.<\/li>\n\n\n\n<li><strong>Curdling:<\/strong>&nbsp;Rennet is added to milk to curdle it into <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-ice-cream\/\">curds and whey<\/a>. The curds are then cut, drained and salted. This process is the same for both&nbsp;<strong>blue cheese<\/strong>&nbsp;and&nbsp;<strong>Stilton<\/strong>.<\/li>\n\n\n\n<li><strong>Penicillium Mold:<\/strong>&nbsp;This is the key step that gives these cheeses their blue veins and pungent flavor.&nbsp;<strong>Penicillium roqueforti<\/strong>&nbsp;or&nbsp;<strong>Penicillium glaucum<\/strong>&nbsp;molds are injected into the curds.&nbsp;<strong>Stilton<\/strong>&nbsp;uses <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-moldy-cheese\/\">Penicillium roqueforti<\/a> while different types of blue cheese can use either mold variety.<\/li>\n\n\n\n<li><strong>Aging:<\/strong>&nbsp;Finally, the cheese wheels are aged in temperature and humidity controlled rooms.&nbsp;<strong>Blue cheese<\/strong>&nbsp;can be aged from&nbsp;<strong>2 weeks to 6 months<\/strong>.&nbsp;<strong>Stilton<\/strong>&nbsp;is aged for&nbsp;<strong>9-12 weeks<\/strong>&nbsp;only.<\/li>\n<\/ul>\n\n\n\n<p>While the basics are similar, the choices of milk, mold and aging time impact the final texture and flavor.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Appearance_and_Texture\"><\/span>Appearance and Texture<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong> and <strong>Stilton<\/strong> look quite similar on the exterior with an off-white rind and cylindrical drum shape. However, the interior reveals some noticeable differences:<\/p>\n\n\n\n<ul>\n<li><strong>Color:<\/strong>&nbsp;<strong>Blue cheese<\/strong>&nbsp;has a&nbsp;<strong>white to light yellow interior<\/strong>&nbsp;with blue-green veins running through it.&nbsp;<strong>Stilton's<\/strong>&nbsp;interior is&nbsp;<strong>ivory colored<\/strong>&nbsp;with blue-grey veins.<\/li>\n\n\n\n<li><strong>Veining:<\/strong>&nbsp;<strong>Blue cheese<\/strong>&nbsp;usually has more extensive veining as the Penicillium mold is added earlier.&nbsp;<strong>Stilton<\/strong>&nbsp;has lighter veining as the mold is added later during production.<\/li>\n\n\n\n<li><strong>Texture:<\/strong>&nbsp;<strong>Blue cheese<\/strong>&nbsp;can range from&nbsp;<strong>soft and creamy<\/strong>&nbsp;to&nbsp;<strong>semi-soft and crumbly<\/strong>&nbsp;depending on age.&nbsp;<strong>Stilton<\/strong>&nbsp;has a&nbsp;<strong>drier, crumbly<\/strong>&nbsp;texture owing to its shorter aging time.<\/li>\n\n\n\n<li><strong>Rind:<\/strong>&nbsp;The natural rind on&nbsp;<strong>blue cheese<\/strong>&nbsp;is&nbsp;<strong>edible<\/strong>&nbsp;for most varieties.&nbsp;<strong>Stilton's<\/strong>&nbsp;rind is&nbsp;<strong>not typically eaten<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>While difficult to distinguish visually, the textures clearly set them apart when tasting the cheeses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Taste_and_Flavor_Profile\"><\/span>Taste and Flavor Profile<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The taste and flavor profiles of <strong>blue cheese<\/strong> vs. <strong>Stilton<\/strong> have some overlapping notes, but also clear differences:<\/p>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;has a&nbsp;<strong>sharp, tangy, pungent<\/strong>&nbsp;taste with&nbsp;<strong>salty and acidic<\/strong>&nbsp;notes. It has a&nbsp;<strong>strong blue cheese flavor<\/strong>.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;is&nbsp;<strong>milder<\/strong>&nbsp;in flavor with&nbsp;<strong>nutty, buttery<\/strong>&nbsp;notes. It has a&nbsp;<strong>subtler blue cheese taste<\/strong>.<\/li>\n\n\n\n<li><strong>Blue cheese<\/strong>&nbsp;showcases more&nbsp;<strong>earthy, mushroom and grassy flavors<\/strong>&nbsp;owing to the different Penicillium strains used.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;has a&nbsp;<strong>sweeter, creamier<\/strong>&nbsp;taste profile due to its shorter aging time.<\/li>\n\n\n\n<li><strong>Stronger blue cheeses<\/strong>&nbsp;like Gorgonzola can have&nbsp;<strong>spicy, peppery<\/strong>&nbsp;flavors.&nbsp;<strong>Milder Stilton<\/strong>&nbsp;does not have these taste notes.<\/li>\n\n\n\n<li><strong>Aged blue cheeses<\/strong>&nbsp;take on more&nbsp;<strong>sharp, acidic<\/strong>&nbsp;and&nbsp;<strong>salty flavors<\/strong>.&nbsp;<strong>Younger Stilton<\/strong>&nbsp;maintains its&nbsp;<strong>rounded buttery taste<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>In terms of intensity and complexity, <strong>blue cheese<\/strong> has bolder <strong>savory, tangy flavors<\/strong> while <strong>Stilton<\/strong> leans towards <strong>mild, sweet notes<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Popular_Uses_and_Pairings\"><\/span>Popular Uses and Pairings<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The varied flavors and textures of <strong>blue cheese<\/strong> and <strong>Stilton<\/strong> make them suitable for different culinary uses:<\/p>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;works well in&nbsp;<strong>salads, dressings, dips<\/strong>. It can be&nbsp;<strong>crumbled, melted, or baked<\/strong>&nbsp;for cooking. Pair it with&nbsp;<strong>fruits, nuts, olives<\/strong>.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;is&nbsp;<strong>great for cheeseboards, platters<\/strong>. It can be used in small amounts for&nbsp;<strong>sweet or savory baking<\/strong>. Pair it with&nbsp;<strong>chutneys, fruits, Port wine<\/strong>.<\/li>\n\n\n\n<li><strong>Pungent blue cheese<\/strong>&nbsp;pairs excellently with&nbsp;<strong>red wines, IPAs, stouts<\/strong>.&nbsp;<strong>Mild Stilton<\/strong>&nbsp;goes well with&nbsp;<strong>sweeter white wines, ciders<\/strong>.<\/li>\n\n\n\n<li><strong>Smooth blue cheese<\/strong>&nbsp;makes great&nbsp;<strong>sauces<\/strong>&nbsp;for dressing&nbsp;<strong>pasta, steak<\/strong>.&nbsp;<strong>Creamy Stilton<\/strong>&nbsp;is used for&nbsp;<strong>cheesecakes, tarts<\/strong>.<\/li>\n\n\n\n<li><strong>Crumbly blue cheese<\/strong>&nbsp;works as&nbsp;<strong>toppings for burgers, pizza, salads<\/strong>.&nbsp;<strong>Crumble Stilton<\/strong>&nbsp;is used in&nbsp;<strong>soups, vegetable dishes<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p><strong>Blue cheese<\/strong> shines in strong, savory preparations while <strong>Stilton's<\/strong> subtler flavor suits lighter sweeter or savory applications.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Health_Benefits\"><\/span>Health Benefits<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Both <strong>blue cheese<\/strong> and <strong>Stilton<\/strong> provide some valuable nutritional benefits:<\/p>\n\n\n\n<ul>\n<li>Excellent source of&nbsp;<strong>protein<\/strong>&nbsp;and&nbsp;<strong>calcium<\/strong>&nbsp;which are vital for bone health.<\/li>\n\n\n\n<li>Contains&nbsp;<strong>probiotics<\/strong>&nbsp;which promote&nbsp;<strong>gut health<\/strong>&nbsp;and improve digestion.<\/li>\n\n\n\n<li>Provides&nbsp;<strong>antioxidants<\/strong>&nbsp;and&nbsp;<strong>vitamin K2<\/strong>&nbsp;which may offer&nbsp;<strong>heart health<\/strong>&nbsp;benefits.<\/li>\n\n\n\n<li><strong>Blue cheese<\/strong>&nbsp;made from&nbsp;<strong>raw milk<\/strong>&nbsp;has higher amounts of&nbsp;<strong>vitamin B12, beneficial fats<\/strong>.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;is a good option for the&nbsp;<strong>lactose-intolerant<\/strong>&nbsp;as the aging process reduces the lactose content.<\/li>\n<\/ul>\n\n\n\n<p>However, owing to their high <strong>fat and salt content<\/strong>, both should be enjoyed in moderation as part of a balanced diet. Pregnant women should also avoid unpasteurized blue cheese.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pricing_and_Availability\"><\/span>Pricing and Availability<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are some key differences in the pricing and availability of these two cheeses:<\/p>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;is more&nbsp;<strong>widely available<\/strong>&nbsp;even in regular grocery stores. There are options at&nbsp;<strong>every price point<\/strong>&nbsp;- from&nbsp;<strong>$8 to $40 per pound<\/strong>.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;has&nbsp;<strong>limited production<\/strong>&nbsp;and is&nbsp;<strong>harder to find<\/strong>. It is primarily sold at&nbsp;<strong>specialty cheese shops<\/strong>&nbsp;or&nbsp;<strong>gourmet grocery stores<\/strong>&nbsp;for around&nbsp;<strong>$15 to $30 per pound<\/strong>.<\/li>\n\n\n\n<li><strong>Artisanal blue cheeses<\/strong>&nbsp;made from raw milk are&nbsp;<strong>more expensive<\/strong>, like Roquefort which costs&nbsp;<strong>over $40 per pound<\/strong>.<\/li>\n\n\n\n<li><strong>Mass produced blue cheese<\/strong>&nbsp;made from pasteurized milk is&nbsp;<strong>quite affordable<\/strong>. Brands like Cracker Barrel can cost&nbsp;<strong>less than $10 per pound<\/strong>.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;has&nbsp;<strong>strict regulations<\/strong>&nbsp;on manufacturing and all of it is produced in&nbsp;<strong>small batches<\/strong>, leading to&nbsp;<strong>higher pricing<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>For the budget-conscious, <strong>blue cheese<\/strong> provides more affordable options. Cheese connoisseurs seeking specialty cheeses will find <strong>Stilton<\/strong> appealing despite its steeper price tag.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Environmental_Sustainability\"><\/span>Environmental Sustainability<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong>:<\/p>\n\n\n\n<ul>\n<li>Can have higher carbon footprint due to extensive aging process requiring climate control.<\/li>\n\n\n\n<li>Raw milk varieties have lower environmental impact owing to lack of pasteurization.<\/li>\n\n\n\n<li>Local and artisanal production enhances sustainability by minimizing transportation.<\/li>\n<\/ul>\n\n\n\n<p><strong>Stilton<\/strong>:<\/p>\n\n\n\n<ul>\n<li>Has lower carbon footprint as the aging time is much shorter.<\/li>\n\n\n\n<li>Extensive regulations and local milk requirements ensure responsible production.<\/li>\n\n\n\n<li>Limited dairies and small batch production leads to minimal wastage.<\/li>\n<\/ul>\n\n\n\n<p>With growing awareness of sustainability, many modern creameries are adopting renewable energy, eco-friendly packaging and ethical farming practices for both varieties.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Quality_Certification\"><\/span>Quality Certification<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Owing to their status as specialty cheeses, both <strong>blue cheese<\/strong> and <strong>Stilton<\/strong> have defined certifications:<\/p>\n\n\n\n<ul>\n<li><strong>Stilton<\/strong>&nbsp;has a&nbsp;<strong>Protected Designation of Origin (PDO)<\/strong>&nbsp;meaning it can only be made in Derbyshire, Leicestershire and Nottinghamshire in England using defined methods.<\/li>\n\n\n\n<li>Prominent&nbsp;<strong>blue cheeses<\/strong>&nbsp;like Roquefort&nbsp;<strong>(France)<\/strong>, Gorgonzola&nbsp;<strong>(Italy)<\/strong>&nbsp;and Cabrales&nbsp;<strong>(Spain)<\/strong>&nbsp;also have&nbsp;<strong>Protected Designation of Origin (PDO)<\/strong>&nbsp;protection.<\/li>\n\n\n\n<li>To carry these marks, the cheeses must strictly follow local production regulations. This guarantees quality and tradition are maintained.<\/li>\n\n\n\n<li>Many&nbsp;<strong>blue cheeses<\/strong>&nbsp;earn awards at global cheese championships, highlighting their exquisite taste and craftsmanship.<\/li>\n<\/ul>\n\n\n\n<p>The certifications and accolades set quality benchmarks that assist buyers in identifying authentic, premium cheeses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Differences\"><\/span>Key Differences<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Here are some of the key differences between blue cheese and Stilton:<\/p>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;has a varying&nbsp;<strong>flavor profile<\/strong>&nbsp;from mild to strong depending on age and type.&nbsp;<strong>Stilton<\/strong>&nbsp;has a universally&nbsp;<strong>milder, sweeter taste<\/strong>.<\/li>\n\n\n\n<li><strong>Blue cheese<\/strong>&nbsp;<strong>textures<\/strong>&nbsp;range from soft to crumbly depending on the variety.&nbsp;<strong>Stilton<\/strong>&nbsp;has a consistently&nbsp;<strong>drier, crumbly<\/strong>&nbsp;texture.<\/li>\n\n\n\n<li><strong>Blue cheese<\/strong>&nbsp;ages for a wide period - from 2 weeks up to 6 months.&nbsp;<strong>Stilton<\/strong>&nbsp;ages for a standard&nbsp;<strong>9-12 weeks<\/strong>&nbsp;only.<\/li>\n\n\n\n<li>Prominent&nbsp;<strong>blue cheeses<\/strong>&nbsp;have&nbsp;<strong>PDO protection<\/strong>&nbsp;tying them to a location.&nbsp;<strong>Stilton<\/strong>&nbsp;is protected as a regional English specialty.<\/li>\n\n\n\n<li>There are&nbsp;<strong>hundreds of blue cheese<\/strong>&nbsp;varieties available. Only&nbsp;<strong>seven dairies<\/strong>&nbsp;produce&nbsp;<strong>Stilton<\/strong>, making it far less common.<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway<\/strong>: While blue cheese and Stilton share the characteristic blue veining, their differences in terms of flavor, texture, aging, and certifications set them apart.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Uses_in_Cooking\"><\/span>Uses in Cooking<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong> and <strong>Stilton<\/strong> can both be used in cooking, but owing to their differing strengths are suitable for different applications:<\/p>\n\n\n\n<ul>\n<li><strong>Smooth, creamy blue cheeses<\/strong> like Cambozola, Blue de Bresse and Danish Blue work very well for:\n<ul>\n<li>Salad dressings, dips and sauces<\/li>\n\n\n\n<li>Pasta sauces<\/li>\n\n\n\n<li>Cheesecakes<\/li>\n\n\n\n<li>Vegetable gratin<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Firm, crumbly blue cheeses<\/strong> like Roquefort, Gorgonzola and Cabrales are great for:\n<ul>\n<li>Pizza, flatbreads<\/li>\n\n\n\n<li>Burgers, sandwiches<\/li>\n\n\n\n<li>Dipping<\/li>\n\n\n\n<li>Salad toppings<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>The <strong>subtler flavor<\/strong> of <strong>Stilton<\/strong> allows it to be used in:\n<ul>\n<li>Soups<\/li>\n\n\n\n<li>Quiches, tarts<\/li>\n\n\n\n<li>Pudding, <a href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheesecake\/\">cheesecake<\/a><\/li>\n\n\n\n<li>Vegetable dishes<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p>Understanding the nuances of each cheese enables selecting the right variety for enhancing specific dishes and tailoring to personal taste preferences.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Regional_Popularity\"><\/span>Regional Popularity<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong> and <strong>Stilton<\/strong> have distinct regional popularity:<\/p>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;is widely consumed across the&nbsp;<strong>United States<\/strong>&nbsp;and&nbsp;<strong>Europe<\/strong>. Popular varieties like Gorgonzola, Roquefort, Danish blue reflect the diverse choices available.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;is predominantly popular across the&nbsp;<strong>United Kingdom<\/strong>&nbsp;as a legacy <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-british-cheese\/\">British cheese<\/a>. White Stilton also offers a milder variation.<\/li>\n\n\n\n<li>In their native countries like&nbsp;<strong>France, Italy and Spain<\/strong>, local&nbsp;<strong>blue cheese<\/strong>&nbsp;varieties are most common owing to culture and tradition.<\/li>\n\n\n\n<li>International travelers and foodies seek out premium cheeses like&nbsp;<strong>Stilton<\/strong>&nbsp;as part of experiencing regional culinary specialties.<\/li>\n<\/ul>\n\n\n\n<p>The global fame of <strong>blue cheese<\/strong> makes it universally recognized. <strong>Stilton's<\/strong> regional roots have enhanced its cachet as a traditional British cheese.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pairing_with_Beverages\"><\/span>Pairing with Beverages<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The varied intensity and flavors of these cheeses calls for different beverage pairings:<\/p>\n\n\n\n<ul>\n<li><strong>Mild blue cheeses<\/strong>&nbsp;complement&nbsp;<strong>white wines<\/strong>&nbsp;like chardonnay, Riesling and sparkling wines.<\/li>\n\n\n\n<li><strong>Stilton's<\/strong>&nbsp;creamy sweetness works well with&nbsp;<strong>ciders, ales, sweet white wines<\/strong>.<\/li>\n\n\n\n<li><strong>Stronger blue cheeses<\/strong>&nbsp;pair wonderfully with&nbsp;<strong>bold red wines<\/strong>&nbsp;like cabernet, shiraz and tempranillo.<\/li>\n\n\n\n<li><strong>Smooth<\/strong>&nbsp;textures and&nbsp;<strong>salty, tangy flavors<\/strong>&nbsp;of blue cheese match&nbsp;<strong>full-bodied beers<\/strong>&nbsp;like stouts and porters.<\/li>\n\n\n\n<li><strong>Stilton<\/strong>&nbsp;is a classic pairing with&nbsp;<strong>dessert wines<\/strong>&nbsp;like port, Madeira owing to its fruity profile.<\/li>\n\n\n\n<li><strong>Pungent blue cheeses<\/strong>&nbsp;call for&nbsp;<strong>sweet wines<\/strong>&nbsp;to balance their strong taste.<\/li>\n<\/ul>\n\n\n\n<p>Understanding the flavor intensity allows selectively pairing cheeses and beverages that draw out the best qualities in each.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Interesting_Facts\"><\/span>Interesting Facts<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li>Blue cheese gets its distinct veining from penicillium mold spores - the same one used to produce penicillin antibiotics.<\/li>\n\n\n\n<li>Contrary to its name, Stilton cheese cannot be made in the village of Stilton, which is not one of the three permitted counties.<\/li>\n\n\n\n<li>Stilton was the first British cheese to be granted legal protection with its PDO status in 1996.<\/li>\n\n\n\n<li>Gorgonzola piccante from Italy employs the same Penicillium mold as Roquefort for its bold blue veining.<\/li>\n\n\n\n<li>Some <a href=\"https:\/\/aglassandahalffullproductions.com\/european-cheese-vs-american-cheese\/\">blue cheeses<\/a> are injected with metal rods to introduce air and enable the blue veining to develop internally.<\/li>\n\n\n\n<li>White Stilton is a milder style of Stilton without any blue veining that is often used in desserts.<\/li>\n\n\n\n<li>While Italy is now renowned for Gorgonzola, blue cheese has roots dating back to ancient Rome and France.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_the_main_difference_between_blue_cheese_and_Stilton\"><\/span>What is the main difference between blue cheese and Stilton?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The main difference is that blue cheese has a varying flavor profile ranging from mild to very strong depending on the variety. Stilton has a more consistently mild, creamy, nutty flavor profile. Blue cheese also displays a wider range of textures.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_Stilton_a_type_of_blue_cheese\"><\/span>Is Stilton a type of blue cheese?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, Stilton is a type of blue cheese that originated in England in the 18th century. It differs from other blue cheeses in that it undergoes a shorter aging period leading to a moister, creamier texture and milder flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_gives_blue_cheese_its_unique_flavor\"><\/span>What gives blue cheese its unique flavor?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The blue or green veins running through the cheese are created by introducing Penicillium cultures. The growth of this mold results in the characteristic pungent, tangy flavor and aroma of blue cheese. Different Penicillium strains impact the final flavor profile.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_eat_the_rind_on_Stilton\"><\/span>Can you eat the rind on Stilton?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The rind on Stilton cheese is not considered edible. It develops naturally to protect the cheese during aging but does not contribute to the flavor. The rind can be cut away before eating Stilton. Most blue cheeses do have an edible natural rind.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_one_more_expensive_than_the_other\"><\/span>Is one more expensive than the other?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Owing to its highly localized production and strict regulations, Stilton is more expensive, retailing between $15 to $30 per pound. Widely produced blue cheeses are priced lower, starting at $8 per pound for basic grocery store varieties.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong> and <strong>Stilton<\/strong> share key characteristics - the use of Penicillium mold to create signature blue veining, a <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">crumbly texture<\/a>, and a potent flavor. But the choices of milk, aging, certifications and region of origin impart distinct differences as well, in terms of flavor complexity, texture, applications and pricing.<\/p>\n\n\n\n<p><strong>Stilton<\/strong> offers cheese lovers a more consistent, milder flavor profile coupled with creaminess.<\/p>\n\n\n\n<p><strong>Blue cheese<\/strong> presents a spectrum - from mellow to very strong, enabling pairing with different foods and beverages. Their unique qualities make both cheeses iconic examples within the blue cheese family.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Blue cheese and Stilton are two of the world's most popular and beloved blue-veined cheeses. While they share some key characteristics, there are also notable differences between these two cheese varieties in terms of history, manufacturing process, taste, texture and uses. A Brief History of Blue Cheese and Stilton Blue cheese has a long and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":58754,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[301,340],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56646"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56646"}],"version-history":[{"count":4,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56646\/revisions"}],"predecessor-version":[{"id":58755,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56646\/revisions\/58755"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58754"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}